Vegan Broccoli Fettuccine Alfredo
This pasta dish is loaded with broccoli and adorned with a creamy sauce that may well fool other diners into thinking it’s made with dairy.
Servings Prep Time
4 30minutes
Servings Prep Time
4 30minutes
  1. Put on a pot of water for cooking the pasta. Cut broccoli florets from stalks, chop peeled stems and reserve. Heat the margarine or oil in a 4 quart saucepan, and add the garlic. When it starts to sizzle, remove from heat, add the flour and whisk to combine. Return to the heat and cook, whisking, for two minutes. As it cooks, combine the milk, yeast, and spices in a measuring cup and whisk to mix. Remove the pan from heat and whisk in about 1/4 of the milk mixture until smooth, add the milk in 1/4 cup increments, stirring until smooth each time, until all is incorporated. Whisk in non-dairy cheese, whisking constantly until smooth and thick. Season with salt and keep warm.
  2. Cook the fettuccine, add the broccoli to the pot for the last minute of cooking time. Cook until the fettuccine is al dente, and drain well.
  3. In a serving bowl, toss the pasta and warm sauce. Serve and garnish with minced herb, garnish.
Recipe Notes

Omitting Cheese

If omitting the vegan mozzarella, add another tablespoon of flour to the roux. If desired, add another tablespoon of nutritional yeast.

Vegan Butter

For healthier options, look for vegan margarines or butters that do not contain hydrogenated oils.

Nutritional Information

Calories: 459, Fat: 22 g, Cholesterol: 41 mg, Sodium: 767 mg, Carbohydrate: 47 g, Dietary Fiber: 4 g, Protein: 10 g